Directions:
- Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Add the mushrooms to the skillet and cook until they're tender. Stir in the picante sauce and parsley. Reduce the heat to low. Cook until the mixture is hot and bubbling.
- Heat the broth, cornmeal and black pepper in a 2-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the cheese and cook and stir until the cheese is melted. Stir in additional broth, if needed, until desired consistency. Serve the polenta in bowls topped with the sausage mixture and sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.57 Kcal (2129 kJ) | ||
| Calories from fat | 302.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.56g | 52% | |
|---|---|---|---|
| Cholesterol | 114mg | 38% | |
| Sodium | 1949.76mg | 81% | |
| Potassium | 543.49mg | 12% | |
| Total Carbs | 20.56g | 7% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 30.2g | 60% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2.4mg | 13% | |
| Calcium | 290.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 123.18 Kcal (516 kJ) | ||
| Calories from fat | 73.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 52% | |
|---|---|---|---|
| Cholesterol | 27.61mg | 38% | |
| Sodium | 472.26mg | 81% | |
| Potassium | 131.64mg | 12% | |
| Total Carbs | 4.98g | 7% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.65g | 11% | |
| Protein | 7.32g | 60% | |
| Vitamin C | 3.3mg | 23% | |
| Iron | 0.6mg | 13% | |
| Calcium | 70.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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